Gulab Jamun ,is  one of the traditional desserts of India. It was a dessert made during the Mughal Era . The traditional Gulab jamun is made from Khoya, this is an easy milk powder and eggless version .

I am down with an ankle ligament tear , after falling down while walking . With Gods grace I am doing better . I will be sharing my whole experience in another blog post . So yeah I do have relatives coming up to visit me as I am advised to take bed rest . 

My favourite aunt, Raziya Elama was visiting me today , and I am meeting her after a year  or so . Hence I really wanted to make something for her , something that’s easy to make and doesn’t need too much stress to stand / walk and make , as I can’t walk or stand for long .

So gulab Jamun was the best idea. This one is easy one made with milk powder and all the other ingredients are easily available in your pantry always . 

The basic point to note is dough has to be soft one and another thing is to fry in low heat. Today itself I had to make two times, as the first batch the dough was crumbly and hard . That dough’s pic and balls are what I have attached , Also I fried them in high flame I guess. And the final result was  burned black beauties not cooked inside .

Then again I did a second batch made it to a soft dough like chappathi dough . Yes elastic dough , also gave little resting time make sure to cover while resting it . And then made balls , it was neat and no cracks or crumbles. Unfortunately I don’t have the pics of my second attempt . And I fried them in low heat and it turned out to be very soft and perfecty cooked inside.

I dint want to throw my first flop batch of black beauties , what I did was just boiled it in the syrup for it to cook inside . But actually the recipe is of just milk powder so it’s  fine if not cooked inside .

I have had jamuns fried in ghee from Bangalore and trust me those were the best ones , I have had so far . Today these I just fried in normal oil only .  So let’s get into the recipe , trust me if the dough is soft and jamuns cooked in low heat you get the perfect one. You might get around 20 small balls with this recipe .



  • Milk powder- 1 cup
  • Maida (flour)- 3 tbs
  • Sooji (semolina) – 1 tbs fine powdered 
  • Baking powder-1 tsp
  • Ghee-1.5 tbs or more to make soft 
  • Milk-4 tbs or more 
  • Oil to fry 

Sugar syrup

  • Sugar- 1 cup
  • Water -1.5 cup
  • Cardmom -3 nos
  • Lemon juice -1 tsp
  • Saffron- small pinch (optional)
  • Rose water- 1 tsp (optional )


  • Let’s make the sugar syrup first , in a pan add sugar and water and cardamom together and boil , once when boiled add in rose water and lemon juice (lemon juice is added for the sugar syrup not to crystallize ) 
  • To make jamuns mix all the dry ingredients first,milkpowder, flour, semolina , baking powder to that add the ghee and just crumble the dough.
  •  Add in milk,  one spoon at a time and knead the dough to a soft pilable one . You could add little more ghee if you feel the dough is hard .
  • Make into balls and cover and allow it to rest some 5 min (this is optional but the jamun is much tastier like that )
  • Fry the them in oil, make sure the fire is low and fry to golden colour .
  • Soak them in the sugar syrup . And if you love it cold , chill it in fridge. If you love them warm then just have them with a scoop of vanilla ice cream.

For the Jamun 

Sugar syrup 

The below is the crumble not so soft dough 

As the dough was crumbly the balls weren’t neat. 

This was my second batch dough and balls which turned out perfect .

[wpvideo lWeF8O37]​


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